Congrats! It's a workhorse. There are TOO many awesome recipes to list but here's my favorite on the site that I've made repeately (cant link because cant find the recipes in my recipe box, ugh!, but search the site):
A Bowl of Red - Chili with NO beans : )
Secret Ingredient Beef Stew
Lentil & Sausage Stew for A Cold Night
(yeah, love beef!)
and One Pot Kale & Quinoa (contest winner)
Next up is Lizchef's Hungarian Goulash
ENJOY!

mine pretty much never gets put away. braise, braise, braise!
short ribs and brisket...plus, any soup, stew or even a big batch of red sauce. - with enough left over to freeze for next month. enjoy!
most importantly - what color did you choose?

Oh, I like to cook tripe, oxtail, tongue, that kind of stuff. But then I'm a nose to tail wierdo.

Susanm's answer is actually interesting because when it comes to Le Creuset there are always big sales on last season's colors. My own collection is totally mismatched. But girly girls (like my sister) want stuff to match their paint or laminate floors or something.

Ragus are another great thing to make, I've done a duck ragu in mine that was great and lasted for a couple meals with different pastas...it's always better the next day. (http://meatballsandmilkshakes...)

Thanks for all the wonderful suggestions! I was thinking about the Boeuf B. from Amanda's cookbook...trying to decide between the two or the dijon beef stew. The gumbo looks great too and my husband always loves chili. The bread baking recipe is awesome...I make bread on a weekly basis but I wouldn't have thought of it. BTW, I got the black onyx. So sleek!

I love to use a Dutch oven for soups, stews, and braises of all kinds. It's also nice to cook dried beans in. The chief advantage of the Dutch oven is its thickness-this transfers heat evenly and prevents burning on the bottom (you still have to stir every now and then, but it's much, much better than using an aluminum pot).
Some of my very favorite things to cook in a Dutch oven include hearty meat ragus (The Canal House recipe is awesome), pot roast, and any type of jam or conserve. But really, you may start to love your LC so much that you cook damn near everything in it.

I, too, make my gumbo in the Dutch oven, but I use Alton Brown's recipe, which really makes use of the Dutch oven (and is pretty awesome). Basically you bake the roux instead of cooking it on top of the stove. The even, steady heat of the oven takes longer but it's much easier to keep your roux from burning and really involves no hands-on time, other than stirring it two or three times. Give it a try! http://www.foodnetwork...I also use my Dutch oven to fry things like pickle chips and onion rings. Mmmm...